Murtabak - a delicious Indian pancake with a meat filling. A handmade yeastless dough is rolled as thin as possible to encase a delicately seasoned ground meat filling. The predominant spice is garam masala, a distinctive mixture of cloves, cinnamon, cardamom, cumin and pepper.

I mixed the dough this morning, portioned it into 8 equal 70 gram balls, then rubbed with oil, covered with plastic and set to rest in the refrigerator while I was at work and the kids at school. The meat filling is easier to make than sloppy joes. Roll each portion as thin as possible, fill with approximately 1/3 cup of meat and fold into a packet-squishing down with your hand. (While squishing may not be a technical cooking term, you completely understand what I am saying, yes?)

Even though this is a non-stick pan, I added a scant tablespoon of neutral vegetable oil and cooked the packets until golden brown on each side. Be careful, these will overcook quickly.

Our meal for the evening. Corn, potato wedges and the murtabak. The perfect Indian 'ketchup' for these meat pies is Swad Hot & Sweet Sauce. The men at the table gave the murtabak the thumbs up while my daughter declined her pie, even though that is her hand in the picture. I let her get slices of turkey from the fridge instead of destroying someone's future lunch.

I have a confession about my potato wedges. Despite 25 minutes in a 425 degree oven, they were not crispy. At all. My son cited me as the one who reviews restaurants and dislikes an uncrisp fry. So in the face of this hypocrisy on my part, I turned the wedges into the murtabak pan with a bit of neutral oil and fried them until they were crispy on both sides. Despite this extra frying when they cooled they lost their crunch. Damn. I see a pursuit in my future; for the perfectly crispy oven baked fry from a home kitchen. And that was dinner, day 34.